Thai Pumpkin Soup4
- 2 cups of roasted or canned pumpkin
- 1 can coconut cream
- 2 tablespoons Thai red curry paste
- 2 tablespoons olive oil
- 1 yellow onion finely diced
- 2 tablespoons fresh ginger finely diced
- 1 tablespoons garlic finely diced
- 4 cups vegetable broth
- 2 teaspoons paprika
- 2 teaspoons pepper
- 1 teaspoon cumin
- 3 teaspoons salt
- Plus more salt for seasoning fresh pumpkin if you are roasting on your own
- Chil Oil
- Fresh cilantro
- If you are roasting your own pumpkin, which I encourage because it is so simple, you want to buy a pie pumpkin also known as a sugar pumpkin. You can find them pretty much anywhere right now. I bought mine at Trader Joes.
- First, cut your pumpkin in half and scoop out the seed. Cut the pumpkin into slices - like a melon.
- Place the sliced pumpkin onto a baking dish and drizzle with plenty of olive oil and season with about a tablespoon of Diamond Crystal Kosher Salt. Bake in the oven at 350º for 30 minutes or until soft.
- Meanwhile, add 2 tablespoons of olive oil into a dutch oven or a large pot. Add chopped onion, ginger and garlic. Sauté on medium heat for 5 minutes, stirring so the garlic does not burn.
- Next add in the Thai red curry paste. I like to use Thai Kitchen Red Curry Paste. Mix other on low heat.
- Now add in your two cups of pumpkin. If using the fresh pumpkin, be sure to take the skin off the pumpkin before adding it to the pot.
- Mix it around with a wooden spoon and then add in the vegetable broth, the coconut cream and the paprika, pepper, cumin and salt.
- Allow the flavors to simmer together on low heat for about 15 minutes.
- Blend the soup until smooth and creamy with either a hand blender or in a blender. Continue to simmer in the pot until ready to serve!
I love to top the soup with dome fresh cilantro and a little chili oil! With love + salt.